Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Mangoes Firmness
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Abstract:
Focusing on the pre-matured variation of mangoes in Hainan province of south China, tainong cultival of mangoes grains during cooling temperature storage were used as tested samples. The firmness property of mangoes cubes, with pressure and thermal infusion of pectinmethylesterase, were compared by TA Texturer. It was found that vacuum assistant pressure infusion with PME and calclum chloride could improve the portion of firmness loss due to pressure treatment. TA Texturer showed that firmness of mangoes grains was significantly affected by vacuum-assisted impregnation (holding for 15 min at 0.09 MPa) solution with 0.5% (m/m) CaCl2?2H2O and PME preparation before high-pressure-treated infusion (holding for 15 min at 450 MPa), being increased by 83.7% compared with that of control water infused samples. And the hardness was increased from 358.5 g to 1111.7 g, being 18% compared with for non-pretreated fresh fruits.
